Take nine pints of warm fountain water, and dissolve in it one pint of pure White-honey, by laving it therein, till it be dissolved.  Then boil it gently, skimming it all the while, till all the scum be perfectly scummed off; and after that boil it a little longer, peradventure a quarter of an hour.  In all it will require two or three hours boiling, so that at last one third part may be consumed.  About a quarter of an hour before you cease boiling, and take it from the fire, put to it a little spoonful of cleansed and sliced Ginger; and almost half as much of the thin yellow rinde of Orange, when you are even ready to take it from the fire, so as the Orange boil only one walm in it.  Then pour it into a well-glased strong deep great Gally-pot, and let it stand so, till it be almost cold, that it be scarce Luke-warm.  Then put to it a little silver-spoonful of pure Ale-yest, and work it together with a Ladle to make it ferment:  as soon as it beginneth to do so, cover it close with a fit cover, and put a thick dubbled woollen cloth about it.  Cast all things so that this may be done when you are going to bed.  Next morning when you rise, you will find the barm gathered all together in the middle; scum it clean off with a silver-spoon and a feather, and bottle up the Liquor, stopping it very close.  It will be ready to drink in two or three days; but it will keep well a month or two.  It will be from the first very quick and pleasant.

MR. WEBB’S ALE AND BRAGOT

Five Bushels of Malt will make two Hogsheads.  The first running makes one very good Hogshead, but not very strong; the second is very weak.  To this proportion boil a quarter of a Pound of Hops in all the water that is to make the two Hogsheads; that is, two Ounces to each Hogshead.  You put your water to the Malt in the Ordinary way.  Boil it well, when you come to work it with yest, take very good Beer-yest, not Ale-yest.

To make Bragot, He takes the first running of such Ale, and boils a less proportion of Honey in it, then when He makes His ordinary Meath; but dubble or triple as much spice and herbs.  As for Example to twenty Gallons of the Strong-wort, he puts eight or ten pound, (according as your taste liketh more or less honey) of honey; But at least triple as much herbs, and triple as much spice as would serve such a quantity of small Mead as He made Me (For to a stronger Mead you put a greater proportion of Herbs and Spice, then to a small; by reason that you must keep it a longer time before you drink it; and the length of time mellows and tames the taste of the herbs and spice).  And when it is tunned in the vessel (after working with the barm) you hang in it a bag with bruised spices (rather more then you boiled in it) which is to hang in the barrel all the while you draw it.

He makes also Mead with the second weak running of the Ale; and to this He useth the same proportions of honey, herbs and spice, as for his small Mead of pure water; and useth the same manner of boiling, working with yest, and other Circumstances, as in making of that.